Spicy Stuffed Softshells

Ingredients:
• 6 jumbo soft crabs
• 1 pound backfin crab meat
• 12 Ritz crackers (finely crushed)
• 1 1/2 tablespoons Old Bay seafood seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon mustard
• 2 tablespoons mayonnaise
• 2 egg whites (lightly beaten)
• flour to coat soft crabs
• peanut oil for frying
• lettuce, lemon and tomato wedges for garnish

Preparation Instructions:

Toss backfin crab meat with cracker crumbs, Old Bay, salt and pepper. Mix together mustard, mayonnaise and egg whites. Add to crab meat and mix lightly. Stuff soft crab cavity with mixture. Pile high enough to make a mound in center of soft crab. Shape with hands. Coat with flour. Brown on back first in about an inch of oil in electric fry pan at 375 degrees. Turn and brown on top side. Remove from oil with large slotted spoon. Drain on paper towels. Serve on lettuce leaf. Garnish with lemon and tomato wedges. Serves 6.

» One of the finer pleasures of the late spring, early summer season is softshell crabs, "softies". They can be prepared in a number of appetizing ways. This recipe's unique method is one you will try again and again.

Each softshell crab is wrapped, frozen and ready for preparation. Thaw in refrigerator while still in plastic, remove from plastic. Dip crabs in cold milk and then in the batter mix (your choice). Heat 1/8 inch of oil in a frying pan and saute 3 to 5 minutes on each side. Remove from pan and cover to keep warm. We recommend using J.O. Brand Softcrab Batter available on our accessory page. Frozen softshells can be kept in the freezer for usage at a later date.(best within 90 days)